Bring a pot of water to boil and season with 1/2 teaspoon of salt. Add in the chicken to fully submerge.

Lower the heat to medium, and let the chicken simmer gently until fully cooked-through, about 20-30 minutes.

Once cooked, remove the chicken from the pot (reserve the boiling liquid!). Shred the meat apart and set aside for later.

In the same reserved pot (where you simmered the chicken), bring the liquid to a boil.

Once boiling, add in the uncooked elbow macaroni and continue to cook until soft.

Once softened, drain the macaroni and set aside for later. Let this cool completely prior to mixing with the dressing.

In a mixing bowl, combine together the mayonnaise, heavy cream, sweet relish, salt, pepper, and condensed milk (if using).

Mix the ingredients until smooth and well combined.

Taste the dressing. Adjust with more salt, pepper, and condensed milk if needed. Set aside for assembly.

In a large mixing bowl, add in the cooled macaroni, prepared dressing, shredded chicken, and all mix-ins of your choice.

Gently mix using a spatula to ensure all macaroni is covered with the dressing. Cover, and refrigerate for at least 3 hours (up to overnight, for best results) 2.

Serve as a side-pairing with your other main dishes. Enjoy!